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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


1d
comment How (or is) “low & slow” turkey safe?
related : cooking.stackexchange.com/q/6446/67 ;
1d
comment Why put Sprite in a baking recipe?
@Jefromi : it might work, but I've never tried it. I'd be inclined to make a syrup rather than just try to mix the sugar into the water ... maybe add some strips of citrus zest while cooking it down, then remove it. Sprite has 38g of sugar in a 12oz can, and a pH of ~3.5 (averaging from multiple websites).
2d
comment Why put Sprite in a baking recipe?
And this is different than the soda used in a coca-cola or 7-up cake.
2d
answered Why put Sprite in a baking recipe?
2d
comment what can i do with lumpy butter in my cake mixture?
The title (how to recover) is different than the question of why it happened ... My normal method is to try to squish the lumps down with a spoon or a fork against the side of the bowl. Many batters (eg, pancakes) are pretty forgiving, but it depends on the size of the lumps (which are pockets of flour)
2d
comment Why put Sprite in a baking recipe?
It boils down and makes a syrup, while sort of steaming the dumping, if it's like other recipes I've seen : macspride.com/wp-content/uploads/pdf/… (make fun of the name or the ingredients if you must, but these are really good)
Nov
24
comment Water bath issue when doubling a cheesecake recipe to make bars
I would think that you'd want bars to be shorter (not as high?) as a normal pie (it's a custard pie, after all) ... but I might consider doubling the amount of crust so you have it sufficiently thick to support itelf.
Nov
24
comment How to make gingerbread more moist and fluffy?
amazon.com/dp/1936493616/ref=rdr_ext_tmb ... use 'Look Inside' go to the front, and look at pages 8 & 9. They mention reducing fat (as it absorbs differently), increasing leavening + moisture, letting it rest (to hydrate) for 30 min before baking. For pancakes, they mention folding in whipped egg whites to lighten them.
Nov
24
comment How to make gingerbread more moist and fluffy?
blah ... I gave my copy of America Test Kitchen's gluten free cookbook to a co-worker and haven't replaced it yet. There was some introdutory text talking about different 'flour replacement' mixes, and their advantages/disadvantages that would likely be useful.
Nov
22
awarded  Nice Answer
Nov
19
comment What is a good technique to make Iced Tea?
@ashes999 : if you're using fresh chlorinated water, the risk is significantly reduced. If you're using well water or other untreated water, then there's an increased (although still small) risk. Also make sure to clean our your carafe between uses, don't just keep re-using it.
Nov
19
comment How concentrated can I brew iced tea?
related : cooking.stackexchange.com/q/6267/67
Nov
19
comment Black tea water: Does boiling water first make a difference?
related : cooking.stackexchange.com/q/41873/67
Nov
19
answered Candied almonds made In a crock pot didn't harden, are still gooey
Nov
18
comment Breaking down a turkey for storage - brine before or after freezing?
Oh ... and a good call on parting it out before freezing ... in high school one of my friends had a bunch of us over, and said there was a chicken we could cook for lunch ... once we got hungry, I found it was still frozen. Tried to speed thaw it, but extracting the neck when the chicken's half-frozen in icy cold water really sucks. (enough that I remember it decades later)
Nov
18
comment Breaking down a turkey for storage - brine before or after freezing?
I don't have a knowledgeable answer, as I've never tried freezing brined meat (other than pickled pork for red beans & rice). What you might want to consider is either a 'dry brine' (rubbing w/ salt and flavorings and letting it sit in the fridge for 1-4 days) to avoid the extra water issues that Tom mentioned ... or specifically use the brine as a supercooled liquid to bring down the temperature of the poultry faster (chill bird in fridge; make strong brine, chill in fridge, add ice to dilute, keep moving 'til most of the ice melts, add chilled bird)
Nov
18
comment How to prevent meatballs from drying out when I substitute a lean meat?
I assume this would work similar to the gelatin idea ... flax meal swells up a lot when soaked in soy milk (my typical egg replacement when baking cookies for vegans)
Nov
17
comment Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
@rumtscho : there's been a marketing push in the US for 'probiotics' for the last 10-15 years, which for the commercials is fancy speak for 'yogurt with live cultures'. (even though there are lots of other bacteria cultures that you can get at health food stores). Even before this push, you used to see a lot sold with packaging saying 'active live cultures'.
Nov
17
comment are the larger snails in Hawaii edible?
And there's also the warning in wikipedia : "In the wild, this species often harbors the parasitic nematode Angiostrongylus cantonensis, which can cause a very serious meningitis in humans. Human cases of this meningitis usually result from a person having eaten the raw or undercooked snail, but even handling live wild snails of this species can infect a person with the nematode and thus cause a life-threatening infection."
Nov
17
comment Raw pork and raw chicken touching each other
If you think about it, if you need to kill possible pathogens in one meat to a certain temp, and the pathogens in another meat to a different temp ... that just means that you have to cook them both to whatever temperature is now higher. If you're going to be taking it near boiling, as you would for soup, you're fine.